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This unusual pasta dish works great as a party meal, with its filling of stuffed mushrooms, beef, pork then rolled up in pasta sheets and topped with a big helping of feta cheese which is then baked to perfection.
INGREDIENTS
For the mushroom mince
- 500g chestnut mushrooms, diced finely by hand or in a food processor
- 3 tbsp olive oil
- 750g mixed beef and pork mince
- 1 large onion, diced
- 1 stick celery, diced
- 4 cloves garlic, crushed
- 1x 400g can chopped tomatoes
- 2 tbsp tomato puree
- Salt and freshly ground black pepper
- Handful fresh basil, chopped
For the rotolo
- 6 fresh lasagne sheets
- 125g cheddar, grated
- 100g feta, crumbled
To serve
- Greek basil
METHOD
- Preheat the oven to 180c/160c for fan ovens.
- Mix together the diced mushrooms and mince until well blended. Heat the oil in a large pan and add the mixture. Fry for 4 mins, stirring frequently, breaking up any large chunks as you go until the mixture is browned all over.
- Add the onion and celery to the pan and keep cooking for another 4 mins until the onion is soft.
- Finally add the garlic and cook for a further minute, then add the tomatoes and puree. Fill the can with water and add that too. Bring the pan to a simmer and cook for 10-15 minutes until the sauce has thickened and the tomatoes have broken up.
- Season with salt and pepper and stir in the basil. Transfer to a bowl and leave to cool. This can be prepared the day before and stored in the fridge.
- Spread a thick layer of the mushroom and meat mix onto the bottom of an oven proof dish.
- Lay a lasagne sheet onto a board and brush both sides with water. Spread some of the mix onto and roll up along its length. Cut into 3 pieces and stand each one up in the dish. Repeat with the rest of the lasagne. Spoon any remaining sauce over the lasagne and top with the cheeses.
- Cover with foil and bake in the oven for 10 minutes. Remove the foil and continue to bake until the cheese is golden for another 30 minutes.
- Serve sprinkled with basil.
